INGREDIENTS:
- 9 pcs large eggs
- 600 g sausage meat
- 1 small- sized onion, finely chopped
- 1 knob of butter
- 1 small bunch of parsley, finely chopped
- 2 tbsp sage, finely chopped
- 2 tbsp thyme, finely chopped
- Plain flour
- 120 g Panko breadcrumbs
HOW TO COOK:
- First, preheat the oven to 390 F or 200 C.
- Cook 6 of the eggs in boiling water for 8 to 10 minutes then drain and leave to cool in very cold water.
- Meanwhile, heat the knob of butter in a pan and fry the onion gently for a few minutes without browning it. Remove from the heat and allow to cool down.
- Put the sausage meat in a large bowl, add the herbs and onion and mix well.
- Divide the mixture into 6 balls.
- Peel the eggs.
- In one bowl, put in 3 of the eggs then beat.
- In another bowl, put in the breadcrumbs.
- In another bowl, put in a handful of the plain flour.
- Squash a ball of meat into a flat burger shape on a plate.
- Coat your hands in a little flour and then dip the boiled egg into the flour, place the egg onto the meat, and then roll it in your hands to completely seal the egg.
- Coat the ball in a little flour and use to make a ball shape.
- Dip the ball into the egg mixture letting any excess drip off, then coat with the breadcrumbs.
- Dip the ball back into the egg, drain and coat in breadcrumbs again.
- Repeat until all six eggs are done.
- Put the scotch eggs onto a foil lined baking tray and bake in the oven for 30 minutes, until the meat is cooked through. Turn them every so often to get an even colour.
- Remove from oven and enjoy!
IMAGE: realfood.tesco.com
Also try: Sipo Eggs
